A Flavorful Family Favorite

Ever had a dish so comforting and satisfying that you wish it could be a warm hug? Say hello to this Vegan High-Protein Casserole! It’s creamy, packed with protein, and comes together in one pan—perfect for those busy weeknights when you want to impress without the stress.

Why Make This Recipe

This casserole isn’t just delicious; it has a few secret superpowers:

Easy Cleanup: You only need one dish! Can I get an amen?
Affordable: Loaded with pantry staples, it won’t break the bank.
Family-Friendly: Even your picky eaters will love it—trust me, they won’t suspect a thing!

Ingredients

You don’t need fancy stuff—just these basics!

1 cup quinoa
2 cups vegetable broth
1 can black beans, drained and rinsed
1 cup corn, frozen or fresh
1 red bell pepper, diced
1 zucchini, diced
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro for garnish

Directions

Let’s get cooking with these simple steps!

Preheat your oven to 375°F (190°C).
In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until quinoa is fluffy.
In a large mixing bowl, combine the cooked quinoa with black beans, corn, bell pepper, zucchini, cumin, chili powder, salt, and pepper.
Transfer the mixture into a greased casserole dish.
Bake for 25-30 minutes until the vegetables are tender.
Garnish with fresh cilantro and serve warm.

How to Make Vegan High-Protein Casserole (Overview)

Making this casserole is as effortless as pie—well, easier! Here’s a quick recap:

Cook the quinoa until fluffy, then mix it with the colorful veggies.
Toss in spices to awaken those flavors.
Bake until everything is tender and aromatic.
Pro Tip: Let it cool a bit before diving in; those flavors deepen even more!

How to Serve Vegan High-Protein Casserole

Serve your casserole hot, garnished with fresh cilantro for a pop of color. It pairs beautifully with a fresh green salad or some crusty bread. The golden corn and vibrant bell pepper make it a feast for the eyes, while the aroma will have everyone rushing to the table!

How to Store Vegan High-Protein Casserole

This casserole keeps well in the fridge for up to 5 days and can even be frozen for a rainy day! Just pop it in an airtight container. When it’s time to eat, reheat it in the oven or microwave. Pro Tip: Add a splash of vegetable broth to keep it moist while warming up.

Tips to Make Vegan High-Protein Casserole

Here are some quick tricks to make your casserole even better:

Cooking quinoa in broth ups the flavor—don’t skip it!
Experiment with spices! Throw in some paprika or garlic powder for extra zing.
Use leftovers or whatever veggies are hanging out in your fridge!
Adjust the cooking time for your preferred texture; don’t be afraid to peek!

Variation

Want to mix things up? You can easily swap the black beans for chickpeas or lentils. Add some diced tomatoes for extra juiciness or sprinkle nutritional yeast on top for a cheesy twist.

FAQs

Can I make this casserole ahead of time?
Absolutely! Just prepare it up to the baking step, cover, and refrigerate. Bake it fresh when you’re ready to serve.

How do I make it spicier?
Add some chopped jalapeños or extra chili powder for a kick. Your taste buds will thank you—or maybe get a little alarmed. 😄

Can I freeze leftovers?
Yes, it freezes well! Just remember to reheat slowly in the oven to maintain that lovely texture.

📌 Pin this recipe for your next cozy dinner night!